WorksheetsInventory Control
Total questions: 15
Worksheet time: 34mins
What is NOT important to stand in a purchase order?
the amount (kg, liter, pieces.)
the name of the product
the day of the delivery
the menu price
a specification of the product
in a big Restaurant or Hotel, who is normally doing the purchase orders to the vendors?
the hotel director
the purchase manager
the sous chef
the guest/customer
Why is a food specification so important?
to get the best prices on the market
for the control of my quality and cost
for the vendor to come right in time
that the purchase manager get the right salary each month
What does NOT stand in a standard recipe?
the components of food
amount of all ingredients
preparation method
the price of the products
Why is it essential to have a standardized recipe in the kitchen? tick the 3 right answers
efficient purchasing
food cost control
the food always tastes the same
the head chef can take a day off
What is the correct temperature of fish and seafood when you get them delivered and when you store them at your place?
+4 degrees
0 - 2 degrees
-18 degrees
+7 degrees
Which are the things you need to check after a food delivery, before you sign the invoice from the vendor?
2 right Answers!
quality of the food
the right amount of the product as you ordered
the weather conditions outside
the taste of the soup of the day from your new chef
What is FIFO?
Football Organisation
a local fish from Vietnam
first in - first out - concept in storaging
my favorite dessert from Alicia
What does the FIFO-system means? 2 right answers!
rotate your stock in the storage
always lock your fridges from thieves
move older food product in front of the shelf, the newer one in the back
the purchase manager is responsible for the temperature check
Last month my Restaurant had an income of 120'000$.
In the same month the kitchen spent 43'500$ for food.
How high is the food cost percentage?
30.00%
76'500$
36.25%
34,5%
The food cost from Question 12 is too high!
What can be a reason for it?
Two correct answers possible.
The chefs are not following the recipe.
Last month had only 30 days.
My vendor comes too late every morning.
I purchased too much food and so I wasted it
Which costs in you Restaurant you cannot control, because they are fixed each month/year?
(the three others you can control and influence)
labor costs
food cost
taxes
non-food supplies
After using my standard recipe, I purchased food for the amount of 4.85$. How much must be the selling price for the customer when my food cost goal is 30%?
10.50$
16.16$
what is NOT so important to check before you do an order?
physical Inventory
check your banquet foreast
have an average percentage of every sold food item
check the cleanness of your fridges
how much should be the maximum amount of your Inventory?
Beginning Inventory Minus End Inventory
1 weeks food cost
30%
doesn't matter
